Sustainability is not just a trend, but a responsibility that our member hotels take seriously. They actively engage in environmentally friendly practices to preserve the beauty and charm of historic accommodations while reducing the ecological footprint.
The Meisser Resort is located in a landscape that couldn't be more beautiful. Close to the Swiss National Park and surrounded by majestic three-thousand-meter peaks lies the idyllic village of Guarda. This, along with Ardez and Lavin, is part of the "Mountaineering Villages" cooperation. The label stands for Alpine locations with nature-oriented and sustainable tourism in an alpine environment. Characteristics of all mountaineering villages are their small size and tranquility, their location in the Alpine region, and their harmonious village appearance. Additionally, the locals in mountaineering villages commit to sustainable and nature-compatible community and tourism development.
The Meisser Resort shares these values. With various measures, such as room cleaning on request, motion sensors for lighting, or the use of environmentally friendly cleaning agents, the hotel places great emphasis on sustainable implementation in all work processes.
Since 2015, the hotel has been guided in all areas on its path of corporate social responsibility, especially on social and ecological issues, by the Splendide Sustainability program. In just a few years, the hotel was able to reduce CO2 emissions by 50% and has made sustainability a priority. Additionally, the hotel is locally and nationally certified.
All rooms in the hotel are so-called "Green Rooms". The measures can be read here.
Even the youngest guests are made aware of the topic of sustainability at the Splendide Royal. For this purpose, the mascot Daisy was developed, a water drop that teaches children the careful use of water in a playful way.
The majestic Grandhotel Giessbach, high above Lake Brienz amidst a vast nature park, has combined historic charm with contemporary sustainability since 1875. At the Grandhotel Giessbach, this is not a passing trend but a lived tradition since the hotel's rescue in 1982-1984. A particularly fascinating example of this green vision is the revival of the historic vegetable garden from 1897. In a two-year project, the dedicated teams from the garden, kitchen, and building technology have brought this jewel back to life.
Today, over 80 different ProSpecieRara and organic vegetable varieties thrive in the garden, transforming the historic garden into a living treasure trove of biodiversity. The hotel's own restaurant is supplied with this exquisite variety of vegetables and herbs, complemented by in-house honey and veal from the park's own breeding. This impressive farm-to-table philosophy has been captured in the documentary "From the Domain to the Plate".
The Schweizerhof Flims skillfully combines its historical heritage from the 19th century with forward-looking sustainability concepts. A milestone of this green vision is the photovoltaic system installed in 2024 on the newly designed bathhouse, which covers up to 50% of the energy needs of this wellness oasis with solar energy.
The commitment to sustainability permeates all areas of the hotel: From the kitchen, which consistently relies on regional and seasonal products, to the innovative bathhouse, which creates a harmonious connection to the surroundings with untreated spruce wood and natural materials. Particularly noteworthy is the use of Grander water in the natural stone pool, significantly reducing the need for chlorine.
Social sustainability is also emphasized: Attractive travel offers with public transportation and a comprehensive employee development program underscore the hotel's commitment in this area. Detailed information on all sustainability measures can be found here:
Sustainability here is primarily lived through deep roots in Puschlav: All dishes in the kitchen are prepared exclusively with products from Valposchiavo – a consistent "100% Valposchiavo" philosophy that not only guarantees the highest quality but also ensures short transport routes. The close collaboration with local suppliers actively reduces the hotel's CO₂ footprint.
In the venerable walls of the former Capuchin monastery in Stans, a revolutionary concept has unfolded: The Culinarium Alpinum, a vibrant center for alpine culinary arts, which brings the centuries-old monastic culture of self-sufficiency into the present.
The heart of the sustainable commitment is the "Edible Landscape" – a paradise of biodiversity created in 2020 under the leadership of the renowned permaculture pioneer Siegfried Tatschl. In close collaboration with ProSpecieRara and FRUCTUS, a living archive of alpine cultivated plants was created here: Over 250 different varieties of berries, fruits, nuts, and herbs thrive in the monastery gardens. From the historic "Mieze Schindler" strawberry to the frost-hardy persimmon, from the red Safner raspberry from Graubünden to the unique alpine espalier pear collection – each plant tells a story of biological diversity.
This green heritage is not only preserved but actively passed on: In regular workshops and courses, experts impart their knowledge of sustainable gardening practices and traditional cultural techniques. The fruits of this work can be tasted directly on-site – an experience that makes the importance of biodiversity conservation directly tangible.
From 2025, the Swisstainable label will be a criterion for membership in the Swiss Historic Hotels. The sustainability program of the Swiss Tourism Association promotes tourism businesses that are committed to environmental friendliness and regionality. The Swisstainable program is divided into three levels – Committed, Engaged, and Leading – and indicates the degree of environmental commitment.
We are particularly proud that two of our member hotels, the Schlosshotel Wartegg and the Alpinhotel Grimsel, have already reached the highest level "Leading".
